Chicken Caesar Pasta Salad
Sweet Corn

More sweet corn - the best of summer! Save leftover yogurt for next week.

Chicken Caesar Pasta Salad

Total time: 30 minutes I know the classic Caesar Salad is made with Romaine lettuce, and dressed with a raw egg, olive oil and lots of garlic. This dressing lightens it, makes it a bit healthier, but still keeps the flavor of the original Caesar. Plus, it makes a great main course for summer!

Ingredients:

2 chicken breasts, boneless, skinless

1 tbs chili powder

2 tbs Worcestershire sauce

1 1/4 cups (4.2oz, 125gr) pasta - fusilli, shells, penne

1 tbs good olive oil

Caesar dressing:

2 cloves garlic

1 tbs Dijon-style mustard

1 tbs lemon juice

1 tbs tarragon white wine vinegar

2 tsp Worcestershire Sauce

2 anchovy filets, mashed or 1 tsp anchovy paste (optional)

1/2 cup (4oz, 120gr) Greek or plain yogurt

2 tbs good olive oil

1 tbs snipped fresh chives

3 tbs Parmesan

Instructions:

Cook pasta according to package instructions.

When done, drain, put into a large serving bowl and toss with 1 tbs olive oil.

Add cooked chicken and 2/3 dressing to pasta and toss to mix. (A tongs works great for this!)

After mixing taste and add rest of dressing if you like. Serve.

Sweet Corn

Total time: 15 minutesNothing says summer like corn on the cob. We've tried roasting it and boiling it... and if I ever find a method that is better than plain old steaming I'll add it to the recipes....

Ingredients:

4 - 6 ears sweet corn, go down to the garden and pick - or to your local farm stand

Butter

salt

pepper

Instructions:

Shuck corn.

Bring an inch of water to boil in a large kettle with a steamer rack.

Add corn, cover and steam 4 - 5 minutes (depends on how much corn you put in) or until done.